Yellow Split Pea and Potato Soup

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Onions

  Raw

  1 large or 150g

• Carrots

  Raw

  1 large or 72g

• Garlic

  Raw

  2 cloves, minced or 6g

• Split peas

  Mature seeds, raw

  1 ½ cup or 296g

• Potato

  Flesh and skin, raw

  200g

• Curry powder

  Spices

  1 tbsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Limes

  Raw

  25g

• Ginger root

  Raw

  1 tsp or 2g

• Greek Yogurt 2% M.G

  ⅓ cup or 77g

• No salt added vegetable broth

  Campbell's

  2 cup or 500g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Coconut Milk

  Grace

  397g

Directions

1. In 3-quart saucepan, heat oil over medium-high heat. Cook bell pepper, onion, carrot, gingerroot, garlic and chili in oil, stirring occasionally, until onion is tender.
2. Stir in all remaining soup ingredients. Heat to boiling; reduce heat. Cover and simmer 25 to 35 minutes or until peas and potatoes are tender.
3. In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.
4. Recipe by: Betty Crocker Kitchens (source: https://www.bettycrocker.com/recipes/yellow-split-pea-and-potato-soup/f631e643-fa2d-4253-a453-4e99346b9215)

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